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This hearty Spinach and Cheese Stuffed Portobello Mushrooms recipe transforms simple ingredients into an elegant dish perfect for any occasion. The meaty texture of portobellos creates a satisfying base for the creamy spinach and tangy feta filling, while the melted mozzarella adds that irresistible cheese pull we all crave.
I first made these stuffed mushrooms for a dinner party when I needed something that would impress without keeping me in the kitchen all day. The empty plate at the end of the night told me everything I needed to know they've been my go to impressive yet easy recipe ever since.
Ingredients
- Large portobello mushrooms: Provide the perfect edible vessel with their meaty texture and earthy flavor. Look for firm caps without slimy spots
- Garlic: Adds essential aromatic flavor that permeates the entire dish. Use fresh cloves for the best punch
- Extra virgin olive oil: Helps carry flavors and creates a beautiful golden finish. A good quality oil makes a noticeable difference
- Frozen spinach: Brings convenience and nutrition. Be sure to thoroughly squeeze out excess moisture to prevent soggy mushrooms
- Feta cheese: Delivers tangy saltiness that balances the earthiness of the mushrooms. Greek or Bulgarian varieties offer the creamiest texture
- Cherry tomatoes: Contribute fresh acidity and beautiful color. Choose ripe ones for the sweetest flavor
- Bocconcini: Brings that creamy mozzarella stretch we all love. The baby size works perfectly for even melting
- Fresh chili: Provides optional heat that elevates the entire dish. Adjust according to your spice preference
Step-by-Step Instructions
- Prepare the mushrooms:
- Gently clean mushroom caps with a damp paper towel never wash them directly under water as they absorb moisture like sponges. Remove stems and chop them finely they add fantastic flavor to our filling. Create a garlic oil by mixing finely chopped garlic with olive oil this infuses the entire dish with aromatic flavor.
- Precook the mushrooms:
- Brush the tops of mushrooms with garlic oil and broil for 5 minutes to start the cooking process. Then brush the insides and broil 2 more minutes. This crucial step prevents raw waterlogged mushrooms. Remember to drain any accumulated liquid in the caps otherwise your final dish will be soggy.
- Prepare the filling:
- In a nonstick pan, sauté the reserved chopped stems in the remaining garlic oil to extract maximum flavor. Add thoroughly squeezed spinach and cook until any remaining moisture evaporates about 2 minutes. The drier your filling, the better your final result. Allow mixture to cool before folding in crumbled feta this prevents the cheese from melting prematurely.
- Assemble and bake:
- Season mushroom caps with salt and pepper to enhance their natural flavor. Divide the spinach mixture evenly between caps, pressing down gently to create a firm base. Layer with sliced cherry tomatoes for brightness and bocconcini for that irresistible cheese pull. Bake until golden and bubbly approximately 15 minutes at 200°C.
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The portobello mushroom is truly the star of this dish. What I love most about these magnificent fungi is their incredible ability to absorb flavors while providing that satisfying meaty texture many vegetarian dishes lack. My family now requests these stuffed mushrooms more often than my former signature meat dishes.
Make Ahead Tips
These stuffed mushrooms work beautifully as a prep ahead meal. You can complete all steps up to assembly, then refrigerate for up to 24 hours before the final bake. This makes them perfect for entertaining when you want to minimize last minute kitchen stress. Just add an extra 5 minutes to the cooking time if baking straight from the refrigerator.
Ingredient Swaps
While I love the classic Mediterranean flavor profile, this recipe welcomes creative adaptations. Try substituting goat cheese for feta for a more pronounced tangy flavor. Baby kale can replace spinach for a slightly different texture and nutritional profile. For a non vegetarian version, add crispy pancetta or bacon bits to the filling for a smoky element that pairs beautifully with the mushrooms.
Serving Suggestions
These stuffed portobellos shine as a starter when served individually on small plates with a light arugula salad dressed simply with lemon and olive oil. As a main course, pair two mushrooms with a side of quinoa or crusty bread to soak up the delicious juices. For an elegant presentation, drizzle aged balsamic vinegar around the plate and garnish with additional fresh basil just before serving.
Frequently Asked Questions
- → Can I use fresh spinach instead of frozen?
Yes, you can use fresh baby spinach. Cook it as described for frozen spinach, allowing it to wilt and removing excess moisture before adding to the filling.
- → What kind of cheese can I substitute for feta?
You can use ricotta, goat cheese, or cream cheese for a milder flavor, although feta adds a distinctive tanginess to the dish.
- → Are there alternatives to portobello mushrooms?
Large field mushrooms work well too, though portobello mushrooms have a meatier texture and hold the filling better.
- → What should I serve with these mushrooms?
Serve them alongside a crisp salad, roasted vegetables, or crusty bread for a complete meal.
- → Can these mushrooms be made ahead of time?
Yes, you can prepare them up to the baking step and refrigerate. Bake just before serving to ensure the best texture and flavor.
- → How do I prevent the mushrooms from becoming soggy?
Brush and grill the mushrooms beforehand, and tip out any juices that accumulate during cooking to avoid sogginess.